Enameled Steel

I went to Spain last month and took two paella cooking classes. One in Madrid, and one in Valencia where paella was originally from. Before I went there, I had always thought that in order to make a great paella, I need to get the authentic steel pan that many complain about hard to clean and the extra maintenance steps to prevent rusting. The instructor in Madrid told me that they use whatever pan that's readily available when making paella, as long as it has a wide flat bottom. The chef in Valencia used this very enameled pan. Both paella turned out absolutely phenomenal. Intense flavor of socorrat at the bottom and delicious. I purchased this pan after I came back from Spain and just made my first paella yesterday. It was delicious. I had tried to use my regular stainless heavy bottom saute pan before but the socorrat didn't come out great. This pan, however, produced a perfect layer of socorrat at the bottom and it was the best paella that I have ever made. It is larger than my largest burner so I made it on the gas grill on my patio. It was a bit high from the flame on the grill than when it was on the stove, so I had to keep the grill closed to maintain a high enough temperature. After we finished the paella, I simply soaked it in water for about 30 minutes, and everything came off right away. I was amazed at how easy it was to clean. We all used stainless steel spoon to scrap off the socorrat to eat directly on the pan and there was no visible scratch or damage to the pan. I may purchase two smaller paella pans from them so that I can make it on my stove. Highly recommended.

Makes great Paellas and it is easy to clean. The small size which is the one I got, is enough to feed 4 people with normal appetites. If extreme appetite then 3 or 2 but believe me it makes plenty. I used 1.5 cups of bomba with the mixta Paella of seafood and chicken and that one had everything but the ocean in it. It was a big Paella but it fit and cooked nicely in the pan. (see pic) and we had plenty for 4+ people. The smaller one had only 1 cup of bomba rice and not all the seafood and it was still enough for 3 big portions and could have easily feed 4. Makes good socarrat and it is easy to clean plus won't get rusty.

Paella has always been one of my favorite dishes but most places I’ve tried it have come up short. My wife and I decided to try to do it on our own and it was unbelievably good. The first thing we did was order the Garcima paella pan. It got excellent reviews on Amazon and other online sites. We have access to a great place for fresh seafood and gathered fresh mussels, clams, shrimp and calamari. We bought Calasparra paella rice, paella mix and followed a recipe that came with the mix. Everything turned out great including the socoarrat. The paella pan was the perfect size and distribution of the heat from the cooktop was uniform. The only part that was a little difficult was cleaning the pan after we were finished. It took a while to get the intentionally burned rice (socoarrat) off. That said, the pan did what it was supposed to do and we’ve made paella multiple times since despite the longer cleaning required. The pan has held up with no scratches. The surface is flat to help with even heating and the pan does not rust. The pan has been great for the two of us. We’re getting confident enough in our preparation that we bought the 16 inch Garcima so that we can invite people over for dinner!

I bought this pan out of curiosity on how to make paella. I first tried this out using the stove-to-oven method (it was raining outside so I didn't want to do the grill method at this time) and it worked completely fine. I knew my uneven burners wouldn't distribute heat evenly but nonetheless I got a decent amount of socarrat from the Spanish chorizo. I then did a second batch using the grill method and this pan held up perfectly fine. Even heating resulting in no need to rotate the pan or even stir. I got better socarrat from the grill method which I was very pleased with. The enamel makes this pan also very easy to clean! I'm glad I bought this 16 inch pan, it fed 5-6 of us and it fit perfectly into my grill & oven.

Excellent pan!

I've used this pan a couple dozen times since it was purchased (I have a smaller paella pan for when it's just the two of us at home), over fire pits, gas grills, and yes, even stovetop burners (saddling multiple burners and constant rotation), and it still looks new. I burned one paella in it due to inattentiveness and even that cleaned up just fine. I don't like to tell people to ignore bad reviews on a product, but it's clear that several reviewers don't understand how to use this pan or even how to properly make paella. No, it doesn't distribute heat evenly. Why? Because it's not designed to do that. It's designed for one thing and one thing only, to make paella over a large open heat source. You *can* do it on a stove burner but if you think you can just put a 16 inch paella pan on a 10 inch burner and not move it around, I'm never coming over to your house for dinner. For everyone else who understands how to use a pan like this, I think you will be pleased with this purchase. I own three of them now in different sizes.

All I can is wow! I was getting tired of cooking until I got this unbelievable versatile pan. I cook everything with joy and haven't used another pan since. One-pan enables me to cook a variety of foods, in one shot. It's easy to clean, safe, and never sticks. I love it, when I first got it, experimenting was essential, it's a little on the thin side, which I like, it enables the food to cook fast, and evenly. If you use oil, I suggest you keep the flame low while preparing food, afterward you can raise the flame as high as you like, perhaps to stir fry, as I do. If you want to shorten your length of cooking time, I strongly suggest you purchase this pan. Go for it, I promise you won't regret it.

I broke the enamel trying to flatten the bottom of this pan so it's junk. I'm still looking for a flat bottom pan.

La tengo desde el confinamiento y la compre para poder hacer paellas en casa. Me salen paellas deliciosas, y eso que nunca me habían salido una bien en casa. Ahora estoy a comprarme la de 6 plazas ,para que, con mismas cantidades me salgan la capa más finas con el mismo arroz y probar suerte. A los que os quejais de que se os oxida, como valenciano una paella, o paellera para los de fuera, cuando se limpia, siempre se le echa unas gotas de aceite de oliva y se le da a toda la parte interior con una servilleta. Y siempre como nueva.

Muy buena calidad, lo recomiendo ampliamente.

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Love this pan. Easily made for 4 people with the 30 cm pan. Made all the difference to cooking paella. You can serve straight to the table with it as well. Cleans easily too. Much better than using a frying pan.